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Pineapple Upside-Down Cheesecake Cake

A delightful twist on the classic dessert featuring creamy cheesecake layered over caramelized pineapple and a buttery crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Souther
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1 can sliced pineapple in heavy syrup 20 oz can, drained
  • 1 cup brown sugar
  • 6 tbsp unsalted butter melted
  • Maraschino cherries to taste Maraschino cherries for garnish
For the Crust
  • 1 cup graham cracker crumbs
  • ½ cup sugar
For the Cheesecake Filling
  • 2 packages cream cheese 8 oz packages, softened
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 tbsp all-purpose flour

Method
 

Preparation
  1. Drain the pineapple slices and reserve the syrup. In a skillet, melt butter and brown sugar over medium heat until bubbling. Layer the pineapple slices and cherries in the bottom of a greased springform pan, pouring the butter mixture over them. Set aside.
  2. In a bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until crumbly. Press this mixture firmly into the bottom over the pineapple layer.
  3. In a large bowl, blend softened cream cheese with sugar until smooth. Mix in the vanilla extract and flour. Add eggs one at a time, blending well after each addition.
  4. Pour the cheesecake filling over the graham cracker crust and smooth the top.
Baking
  1. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes or until the center is set.
Cooling and Serving
  1. Allow the cake to cool completely before inverting onto a serving plate. Drizzle with remaining syrup if desired. Slice and enjoy!

Notes

Make sure cream cheese and eggs are at room temperature for a smoother batter. Avoid overmixing to prevent cracking. Try using fresh pineapple for added flavor.